http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180039510-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b21df188b1063930fd44a3150dc4dfc7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2016-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c56ed3ea1fcf17865014aa6380c9e92 |
| publicationDate | 2018-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180039510-A |
| titleOfInvention | Tteokgalbi containing edible insect oil and its manufacturing method |
| abstract | More particularly, the present invention relates to a method for preparing a composition containing edible insect oil and a method for preparing the same. More particularly, the present invention relates to a method for producing a composition comprising a mixture of various meats and seafood to provide a unique taste and texture, The present invention relates to a method for preparing an edible insect oil containing edible insect oil and a method for producing the edible insect oil. To this end, the present invention provides a method for preparing a meat product, comprising the steps of: a) pretreating and mixing at least one selected from the group consisting of livestock, poultry and seafood, Extracting oil from an insect to prepare an edible insect oil; c) 1-10% by weight of edible insect oil in step b), 5-15% by weight of garlic, 1-5% by weight of ginger, 5-15% by weight of garlic, 2-7% 0.1-30% by weight of woo sauce, 2-10% by weight of sugar, 0.1-0.5% by weight of red pepper seed oil, 1-5% by weight of seafood powder, 15-30% by weight of potato starch, 15-30% 5-15% by weight of the mixture to prepare a cakeshore spice; d) adding 30-70 parts by weight of the tangerines sprouts of step c) to 100 parts by weight of the crushed meat of step a), followed by kneading for 20-30 minutes so that the tortillary spice is uniformly absorbed in the crushed meat, ; And e) molding the tear cake of the step d) into a desired size and shape. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022049279-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102077601-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3113813-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102077585-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200054561-A |
| priorityDate | 2016-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.